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Daphne Oz's Mexican Breakfast Sandwich

Serves 4

Aired

INGREDIENTS
  • 4 tablespoons olive oil, divided 
  • 4 eggs
  • 1/2 cup shredded Monterey Jack cheese
  • 1 onion, finely chopped
  • 1 jalapeño, seeded and chopped
  • 1 can pinto beans, drained and rinsed
  • Salt and pepper
  • 3 tablespoons mayonnaise
  • 3 tablespoons ketchup
  • 1 tablespoon adobo sauce from a can of chipotles in adobo (no peppers)
  • 1 avocado
  • 4 English muffins, toasted
  • 8 slices bacon, cooked
PREPARATION

In a skillet, heat 2 tablespoons olive oil and fry eggs to desired doneness. Top with cheese. 

In another skillet over medium-high heat, add remaining olive oil and onion. Caramelize onion slowly over medium heat, about 10-12 minutes. Add in jalapeño and cook for another 2 minutes. Add beans to the pan and mash the beans into the onion and pepper mixture with a potato masher. Season with salt and pepper, and reserve. 

In a small mixing bowl, combine mayo, ketchup and adobo. 

To assemble sandwiches, smash 1/4 of the avocado into on side of an English muffin. Top with 1/4 of the bean mixture, 1 cheesy egg, some special sauce, 2 slices of bacon and the other half of the English muffin. 

PRESENTATION
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